Yield: makes 2 1/2 Cups
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. white wine vinegar
- 1 tbsp. Dijon mustard
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- 1 egg
- 2 cups canola oil
- Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.
AmericanCondiment RecipesNorth AmericanProteinSeasonsSummerEasyIssue 171mayonnaiseRecipesSaucessaveur 100 2015
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